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Spicy Southeast Asian Chicken And Squash Stew

Yield 9 cups (serving size: 11/2 cups)
Second Runner Up: Cooking Light Market Basket Challenge "This is a little bit spicy. One can tone it down by backing off on the hot chili peppers and ginger a bit, and it can certainly be lightened up further by using homemade or low-sodium chicken stock and light coconut milk." -- Jasmin Baron, Livonia, NY


  • 2 tablespoons olive oil
  • 8 skinless, boneless chicken thighs
  • 2 cups cups fat-free, less-sodium chicken broth
  • 2 teaspoons grated peeled fresh ginger
  • 2 hot red chiles, seeded and chopped
  • 1 1/3 cup minced yellow onion
  • 1 tablespoon fish sauce
  • 1 1/2 pounds (1 1/2-inch) cubed peeled butternut squash
  • 1 (10-ounce) package fresh spinach
  • 1 (14-ounce) can light coconut milk
  • 1 teaspoon kosher salt
  • 1/2 cup cup chopped green onions
  • Lime wedges (optional)
  • 1 (8-ounce) package cremini mushrooms, halved
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calcium 142 mg
  • sodium 775 mg
  • iron 4.2 mg
  • cholesterol 66 mg
  • fiber 5 g
  • carbohydrate 25.3 g
  • protein 24.5 g
  • satfat 5.6 g
  • monofat 6.1 g
  • polyfat 2.3 g
  • fat 15.3 g
  • calories 323

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 3 minutes on each side, or until browned. Repeat procedure with remaining chicken; cool. Cut chicken into bite-sized pieces.

  2. Reduce heat to medium. Add onion and next 3 ingredients (through chiles) to pan; cook 2 minutes, stirring frequently. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan. Stir in fish sauce and squash; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add mushrooms; cook 5 minutes. Add spinach; cook, covered for 5 minutes, or until spinach is wilted and tender, stirring occasionally. Stir in coconut milk; cook 3 minutes. Stir in salt and pepper. Sprinkle green onions over soup. Garnish with lime wedge, if desired.